A Taste of Lima: Peru's Creamy Garlic & Chile Chicken (Ají de Gallina)
Details
A creamy, dreamy chicken stew with a sneaky, garlicky kick.
Ingredients
Instructions
Cook the Chicken
Place the chicken breast in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool. Reserve at least 2 cups of the broth. Once cool enough to handle, shred the chicken into bite-sized strips.
Prepare the Base
While the chicken is cooking, soak the slices of bread in the evaporated milk until soft.
Make the Sofrito
Heat the vegetable oil in a large saucepan or pot over medium heat. Add the finely chopped red onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Create the Sauce
Stir in the ají amarillo paste and a pinch of turmeric if using. Cook for about 5 minutes, stirring constantly. Transfer the soaked bread and milk mixture to a blender along with the onion and garlic sofrito. Blend until you have a smooth, creamy sauce.
Combine
Pour the blended sauce back into the pot. Add the shredded chicken and the chopped walnuts. Stir well to combine. Gradually pour in the reserved chicken broth until the stew reaches your desired consistency—it should be thick and creamy.
Finishing Touches
Let the stew simmer gently over low heat for about 10 minutes for the flavors to meld. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Serve
To serve, place a bed of white rice on each plate, topped with a few slices of boiled potato. Ladle the Ají de Gallina over the top. Garnish with hard-boiled egg quarters and black olives.
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